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Monday, January 31, 2011

CAKE FLOUR

Did you know you can make your own cake flour? 
Just mix 1 cup flour with 1 Tbsp. corn starch.
Use in any recipe calling for cake flour.

Thursday, January 27, 2011

MULTIGRAIN BREAD


                                  For 3 loaves           For 1 loaf
Warm water (80O-95O    3 3/4 cups           1 1/4 cups
Brown sugar                1/2 cup               2 1/2 Tbsp.
Yeast                          4 Tbsp.                1 rounded Tbsp.
Shortening                  1/4 cup               1 rounded Tbsp.
White bread flour        6 cups                    2 cups
Whole wheat flour       1 1/2 cups           1/2 cup 
Multigrain flour*          3 cups                 1 cup
Salt                            4 1/2 Tbsp.         1 1/2 tsp. 
Wheat Gluten              4 1/2 Tbsp.         1 1/2 Tbsp.
Whole grains/seeds      1 cup                  1/3 cup
     (cracked flax seeds, cracked wheat, wheat germ, etc.)

*See recipe for multigrain flour on this blog
 
1.  Place water in stand mixer bowl and add brown sugar and yeast.  Stir lightly to mix in. Let stand until foams (about 5 minutes.)
2.  Add shortening
3.  Mix flours, salt, wheat gluten and whole grains/seeds together and add to yeast mixture.
4.  Using a dough hook, mix on low speed to combine ingredients, then increase speed to medium low for about 5-7 minutes (I have a 10-speed Kitchen Aid and put it on the #2 setting.)
5.  Place dough in lightly greased bowl (can use spray) then turn over so top if greased lightly.
6.  Cover with towel and let rise in warm place about 1 hour until dough doubles in size.
     NOTE: Oven can be heated for about a minute to about 90oF-110oF, then turn off oven and put bowl in oven on top of a towel or hotpad.  Do not let oven get too warm!
7.  Remove from bowl and punch down.
8.  Divide into 3 parts for 3-loaf recipe, or form into rolls (3 loaf recipe makes about 45 - 2 oz. rolls.) If making one loaf, don't divide. Or divide single loaf recipe into three parts and use three mini-loaf pans.
9.  Put into bread pans (for rolls put in shallow pans - like a 9x13 pan -  and allow space in between – about 1/2"-1”).
10.  Cover with towel and let rise again until double (about 45 min.)

Bake 350o F for 30-35 min. Rolls and mini-loaves will take a about 20-30min. Bake until light brown. Loaf pans can be put on a cookie sheet for ease of putting into and taking out of oven.

Flour: can interchange amounts, but must use at least 4 cups white for 3-loaf recipe.

Bread maker:  Adjust amounts according to the size of your bread maker. Add in this order (or order your bread maker recommends): Water, brown sugar, salt, shortening, white flour, multigrain flour, wheat flour, wheat gluten, grains/seeds, and yeast. Use wheat bread setting.

MULTI-GRAIN FLOUR

When using a grain mill, I usually do some on flour setting, then some on cracked wheat setting. This can also be done in a blender – blend longer for finer flour and a shorter time for a more course flour.  When using blender, do small amounts at a time, depending on the power of your blender.

Process in grain mill or blender any combination:
NOTE: These are all UNCOOKED grains!
     Wheat 
     Wheat Bran
     Barley
     Rice (any kind)
     Flax Seed
     Oats
    Any whole grains (I have even used Zoom cereal)

Mix thoroughly all of the above.
Store unused portions in the refrigerator or freezer.

NOTE:  If you are using this in my Multigrain Bread recipe, do the wheat flour separately.

Saturday, January 22, 2011

CHICKEN A LA KING

My daughter, Jennifer gave me this recipe.

Heat 1 Tbsp. oil in frypan, then add 2 Tbsp. butter
Add and saute:
        1/2 cup chopped green pepper
        3/4 cup chopped onion
        8 oz. sliced fresh mushrooms

Reduce heat and add:
        2 cans regular or reduced fat cream of chicken soup (I prefer Campbell's)

Bring to simmer, then add:
        2 - 13 oz. cans chicken breast chunks, drained
        2 Tbsp. juice from canned chicken breasts
Simmer 2 minutes.

Serve over rice.

Yield:  6-8 servings 

Friday, January 14, 2011

RECIPES WITH *

An asterisk (*) after the name of a recipe denotes that nutrition information is included.

Monday, January 10, 2011

MAPLE SYRUP

Combine in saucepan:
        2 cups sugar
        3 cups light corn syrup
        3/4 - 1 cup water

Stir over medium heat to dissolve sugar.

Add: 1 Tbsp. Mapleine*
        1 tsp. vanilla
 
*Other maple flavorings can be used, but I have found Mapleine to have the best flavor.

YIELD:  About 6 cups.  Stores in refrigerator for months.

CHICKEN AND HOISIN

A cousin gave this to me over 40 years ago.  It is quick and easy.

Brown in skillet:
         2-3 chicken breasts cut into chunks

Add:  1 can sliced water chestnuts, drained
         1 green bell pepper
         2-3 large mushrooms, chunked or sliced
         2 Tbsp. Hoisin sauce

Add at the last minute:
        1/2 cup cashews

Serve with rice.

CLAM CHOWDER - CROCKPOT

SEE CLAM CHOWDER RECIPE UNDER SOUPS.

CROCKPOT METHOD IS AT THE END OF THE RECIPE.

CLAM CHOWDER



Fry in soup pot until crisp:
            1/2 lb. bacon
Remove bacon and drain most of grease saving enough to saute:
            1 medium onion

Return bacon to pot and add the following, cooking until tender:
            1 cup water
            4 medium carrots, chopped
            2 cups diced potatoes
Add:     3-4 cups milk (do not use more than half skim or powdered)
1 cup evaporated milk
juice from 2 cans clams (6 ½ oz.)

Season with:
          salt and pepper.
Add:     1/2-1 Tbsp. butter

Continue cooking, but DO NOT BOIL.
Add clams about 10 min. before serving.

Measurements are flexible on all ingredients.

NOTE: Boiling will cause the milk to curdle.
For thicker soup, add flour (start with about 1/4 cup) to some soup in a bowl.  Mix together until a little soupy, then add to chowder.
 
CROCKPOT METHOD:

In frypan, cook bacon and onions as listed above.
Place bacon and onions in crockpot.
Add water, carrots and potatoes.
Cook on medium until veggies are tender.
Add milk, evaporated milk, clam juice, salt and pepper, and butter.
Heat on low until hot, but not boiling.
Add clams about 10 minutes before serving.

LIGHT POPPYSEED DRESSING

Combine:
1 1/2 cups light salad dressing (Miracle Whip)
2 Tbsp. sugar
2 Tbsp. Splenda
1 Tbsp. poppy seeds

Mix well and refrigerate.
Excellent on Mandarin Tossed Salad.

Yield: About 1 1/2 cups.